Pumpkin–Turkey White Bean Chili
Why it works: The pumpkin makes up the body of the chili (no “just a spoonful” here), while lean turkey and white beans pack in protein. We use a pinch of hing (asafetida) to replace onion/garlic aroma.
Ingredients
Instructions
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Brown the turkey: Heat oil in a Dutch oven over medium-high. Add turkey, 1 tsp salt, ½ tsp pepper. Cook, breaking up, until nicely browned with fond on the bottom, ~6–8 min.
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Bloom spices & aromatics: Push turkey to the side. Add a drizzle of oil if dry, then celery and bell pepper. Cook 2–3 min. Sprinkle in hing, cumin, smoked paprika, coriander, cinnamon, oregano, and chipotle; stir 30–45 sec until fragrant.
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Build the base: Stir in tomato paste (if using) for 30 sec. Add pumpkin purée, beans, and 3½ cups broth. Scrape up the fond. Bring to a simmer; reduce to medium-low.
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Simmer: 20–25 min, partially covered, stirring occasionally. Add a splash of broth if you want it looser, or simmer uncovered to thicken.
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Finish & balance: Off heat, stir in vinegar or lime. Taste and adjust salt/pepper and heat. For a creamier finish, fold in yogurt or coconut milk off heat.
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Serve: Ladle into bowls; top with pepitas, cilantro, and a squeeze of lime.
Note
Instant Pot option: Sauté steps 1–2; add remaining ingredients (use 3 cups broth). Pressure cook 8 minutes (High), quick release, finish with acid and optional yogurt/coconut milk.
